Notre Dame Chefs' Tavormina-Inspired Creations

Mon Oct 31, 2016, All Day

Campus Dining Locations

If the works of art on view in Seizing Beauty: Photographs by Paulette Tavorminahave inspired your cooking, you aren't alone. Twelve chefs from Notre Dame's Campus Dining visited the Snite Museum of Art and found inspiration for new dishes in Tavormina's still lifes. Here's your chance to taste how the separate ingredients in each still life come together in a completed dish, and you don't have to do any of the cooking!

Legends of Notre Dame October Monthly Special
Snite Sautéed Salmon - Fresh Atlantic salmon served with green beans, toasted farro, pomegranates, and a preserved lemon compound butter, inspired by Lemons and Pomegranates, After J.V.H., 2010. Created by Chef Josh Maron.

Decio Commons and Café de Grasta - October 24
Autumn Cassoulet with ham, smoked sausage, edamame, garbanzos, and artichokes in a rich tomato broth.
Artichoke Panino with rosemary artichoke spread, fresh tomatoes, roasted garlic, and Muenster cheese on crusty Italian bread.
Both dishes are inspired by Still Life with Jamón Ibérico, After L.M., 2015.

Harvest Dinner at North and South Dining Halls - October 24
Beef and Quince Stew, inspired by Still LIfe with Quince and Jug, After L.M., 2014. Created by Chef Charu Pant.
Olive oil poached cod with roasted beets, lemon basil Arancini, fresh lemon, and served with a prickly pear vinaigrette, inspired by Lemons and Prickly Pears, 2013. Created by Chef Greg Larson.